Sheet Pan Maple Dijon Chicken Breast & Butternut Squash

Adapted from thenaturalnurterer.com

• 1 container pre-cut butternut squash from Trader Joes (or 1½ pounds butternut squash, peeled and cut into ½-inch dice (about 4 cups)
• 2 tablespoons melted butter (or olive oil)
• 2 cloves garlic pressed or finely minced
• 2 tablespoons Dijon mustard
• 2 tablespoons maple syrup
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• Kosher salt and freshly cracked pepper
• 1 ½ pounds boneless, skinless chicken breasts cut into 1-inch

• Preheat the oven to 425℉.
• Place squash onto a parchment lined sheet pan. Drizzle with 2 tablespoons of butter or oil olive, and sprinkle with salt and pepper. Toss the squash with your hands to coat and than spread evenly across the sheet pan. Roast in the oven for 20 minutes.
• Meanwhile, in a large bowl, whisk together garlic, mustard, maple syrup, vinegar, 1 tablespoon olive oil, 3/4 teaspoon kosher salt and freshly cracked pepper, to taste. Add the cubed chicken and stir to coat.
• Once the 20 minutes is up, remove the squash from the oven. Spoon the chicken pieces evenly over the squash (drizzle any remaining marinade over the top). Return pan to oven and bake until chicken is fully cooked, 15-18 minutes, until the internal temperature has reached 165℉.